Braised Chicken with Sun Dried Tomatoes and Spinach
As the weather begins to change, so do our eating habits. Braised Chicken with Sun Dried Tomatoes and Spinach is a perfect meal to embrace the cool crispness of Fall and Winter. Bone in chicken breasts have been suggested for the nutrient and richness of flavor that is created from the bones’ broth. You could substitute about 8 bone in thighs, my typical preference, but my husband loves white meat chicken. Often a braise starts with searing the meat, which is certainly fine, but I like just pushing the shallots and garlic to the far edges instead of removing the meat and then then sauteing – your pick! However, once your meat is seared, and you add the chicken broth and wine – make sure to deglaze your vessel. The little bits that stick to the pan are full of flavor and will add richness to the end result.
The veggies
Potatoes, tomatoes and spinach just sound like the perfect accompaniment for a braise and work well with our Wild Rosemary Fused Olive Oil. Although tomatoes are available year round – I prefer fresh ones in Summer and Sun Dried in the colder months – because I find they have a particular concentrated flavor that blooms in a subtle way when you braise – we stock these at the store. The New Potatoes can be left whole if they are relatively small and of the same size. You just want them to cook at the same rate. Fresh spinach is everywhere in the Fall, so it’s my first choice, but if you have frozen spinach just let it thaw as the meat is cooking and squeeze it dry before adding it the last 15 minutes.
Wine?
We certainly appreciate a professional Sommelier – which I am not. But I have found that it’s not so complicated if you use what you like. To complement Braised Chicken with Sun Dried Tomatoes and Spinach, I’ve suggested a white Bordeaux for a few reasons. It will not overpower the vegetables braising with the chicken, it doesn’t compete or distract from the natural flavors and I like it. Serve the same wine with dinner. If you are having guests, a simple plate of cheese, sliced bosc pear (rub in lemon juice) and a fennel salami would make an excellent starter. A crusty rustic loaf bread served with the main course is all you need.
This particular dish was made in an Emile Henry Tagine right on the stove top – we carry them! The vessel is designed to retain the foods nutrients and braise a dish in about an hour, and … you actually sear the meat right in the pan and it’s ceramic. My kind of efficiency. A ceramic or enamel dutch oven works great too.
We hope you enjoy this with whomever you find around your table!
Braised Chicken with Sun Dried Tomatoes and Spinach
An easy braised chicken meal in one pot that is hearty and delicious. We've used a ceramic tagine to prepare this meal, but a ceramic or enamel dutch oven works well too!
- Prep Time: 15m
- Cook Time: 1h
- Serves: 4
- Yield: 4-6 servings
- Category: Entre'
Ingredients
- 4 chicken breasts - bone in preferred for broth richness
- 4 medium sized red new potatoes; cut into even size pieces
- 1-2 Lbs fresh spinach, chopped; or 1 frozen package thawed and water well drained
- 4 medium shallots; sliced
- 4 cloves of garlic sliced
- 1/2 cup dry white wine - White Bordeaux is nice
- 1/2 cup low sodium chicken broth
- 3 1/2 ounces julienne sun dried tomatoes in oil -(we stock this item)
- 1 tablespoon Herb de Provence
- 4 tablespoons Cultivated Tree Fused Wild Rosemary Olive Oil
- Salt and Pepper to taste
Instructions
- Slowly heat a Tagine or ceramic Dutch Oven (such as Emile Henry) on the stove top as you slice the onions and the garlic. Once you can feel the heat with your hand about an inch above the vessel - turn it up to a medium heat.
- Drizzle 2 TB of the Fused Rosemary Olive Oil into the pot and saute the shallots for 3-4 minutes. Add the garlic and saute for about another minute until fragrant.
- Move the shallots and garlic to the sides of the Tagine or Dutch Oven and drizzle another 2 TB Rosemary Fused Olive Oil.
- Pat the chicken breast dry with a paper towel and season with salt and pepper. Add to the pan bone side up and saute until golden brown - rolling from side to side - for about 5 minutes.
- Add wine and chicken broth and loosen any bits of meat or shallots that have stuck to the pan.
- Add the red potatoes making sure to spread them all around and under the meat.
- Crush a TB of Herb de Provence in the palm of your hands and sprinkle over the chicken and potatoes. Add the julienne sun dried tomatoes.
- Place lid on the Tagine and let simmer for about 45 minutes. A tagine is a extremely efficient vessel and infuses the contents with a rainforest-like drizzle of all the nutrients contained within!
- Chop or drain your spinach while the chicken braises.
- Remove the lid of the Tagine or Dutch Oven and add the chopped spinach to the top of the items and replace lid. Allow to continue cooking for another 15 minutes until the chicken juices run clear. Adjust seasoning with salt and pepper.
- Serve in bowls with the same wine used for the broth and a nice rustic loaf bread.